Asian Lentil and Mango Salad

Recipe from New Favorites
This book is available from AVS and can be ordered here.

Very high in vitamin C - from mango, and folate - from lentils; all these ingredients are a good source of fiber.
Vitamin C is important for your immune system. It promotes formation, growth, and maintenance of bones and teeth, promotes resistance to infection, and repairs tissues.

Yield: 6 servings

2 cups dry lentils – washed and cooked until soft
2 ripe mangoes – peeled, seeded, and chopped
1 medium red onion – chopped
2 stalks celery – chopped
1 red pepper – seeded and chopped
2 Tbs canola oil
¼ cup lemon or lime juice
2 Tbs fresh cilantro – chopped
2 tsp ground cumin
1 tsp coriander
1 Tbs chili powder (or less if you want it milder)
Sea salt and fresh ground black pepper to taste

In a mixing bowl, combine the lentils, mangoes, onions, and red pepper together. In a separate bowl, whisk all the other ingredients together and pour over the lentil mix. Toss well and serve chilled or at room temperature. Serve over rice or a bed of lettuce.

Nutritional Information: 315 Kcal, carbohydrates: 52 g, protein: 18 g, fat: 6 g.

More Nutritional Information:

Since 1960 - American Vegan Society - 56 Dinshah Lane, P.O. Box 369, Malaga NJ 08328
Phone: 856-694-2887   Fax: 856-694-2288

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